Pages

Friday, April 22, 2011

Idli and Fried Coconut Chutney

Usually, I buy Pottu Kadalai (Roasted Channa Dhal) in the nearby shops. But sadly, I am not finding it in any shop, near and far, for the past two weeks. Gone are all those days of eating fresh Coconut Chutney. Coconuts were lying in the refrigerator for days together. They didn’t get spoiled but lost its moisture and thus taste. I didn’t know what to do with them.

After deep thinking, I remembered my mom's another preparation of Coconut Chutney. It didn’t strike me soon as she had done this very rare.. She used to say chutneys fried and prepared stay for a long time than others. Though this chutney takes little more time to prepare, it tastes very good.

My sincere advise to those who stay out of India is learn basic cooking so that you can manage with the available ingredients.

Add enough water inside the Idli Cooker. Grease the deep portions of the Idli plates with little Oil. Add enough Idli Batter. Steam for 10-15 minutes. Do not disturb for 5-10 minutes. Remove Idlis from the plates and serve.